2017 Menu for the Epcot International Food & Wine Festival
The Epcot International Food and Wine Festival is one of my absolutely favorite things at Walt Disney World. Between the cooking demonstrations, the tastings, the Eat to Beat Concert Series, and so much more this is something you do not want to miss. This year you have more opportunities than ever to experience this delicous festival. It begins on August 31 and runs until November 13th. You will be able to taste your way around the world with an endless selection of food and beverages from over 35 individual marketplaces. Let’s get through a few things you need to know and then we will jump into the 2017 menu of food and drinks.
Important Information:
* Epcot admission is required
* Marketplace food and beverage samples require a separate purchase.
*Alcohol will only be served to guests 21 and older.
*Availability for some items may be limited.
*All menu items are subject to change.
*Gluten/wheat-friendly (GF) items are identified throughout each menu.
2017 Menu for the Epcot Food and Wine Festival:
Active Eats – NEW for 2017
Food:
* Loaded Mac ‘n’ Cheese with Nueske’s Pepper Bacon, Cheddar Cheese, Peppers and Green Onions
* Roasted Verlasso Salmon with Quinoa Salad and Arugula Chimichurri (GF)
* Sweet Advocado Crema with Strawberries, Yellow Cake and Tortilla Streusel.
Beverages:
* M.I.A. Beer company HRD WTR Cucumber and Lemon Lime Hard Sparkling Water, Doral, Fl.
* Chateau Ste. Michelle Cold Creek Riesling, Washington.
* Evolution by Sokol Blosser Pinot Noir, Willamette Valley.
Africa 2017 Menu
Food:
* Berbere-style beef tenderloin tips with onions, jalapeños, tomato and pap (GF).
* Spicy Ethiopian red lentil stew with began yogurt and quinoa.
* Spinach and paneer cheese pocket with mint raita.
Beverages:
* Ernie Els “Big Easy” Chenin Blanc, Western Cape
* Simonsig Pinotage, Stellenbosch
* Jam Jar Sweet Shiraz, Western cape
The Almond Orchard Hosted by Blue Diamond Almond Breeze – NEW for 2017
Food:
* Banana Almond Sundae layered with fresh berries and topped with dark chocolate and blueberry almonds.
Beverages:
* Veuve Clicquot Ponsardin “Yellow Label” Brut
* Dom Perignon Brut
* Moët & Chandon Brut Rosé Imperial
* Cold Brew Coffee and Almond Milk Foam
Australia 2017 Menu
Food:
* Grilled Sweet and Spicy Bush Berry Shrimp with pineapple, pepper, onion, and snap peas (GF).
* Grilled Lamb T-Bone with Mint Pesto and Potato Crunchies (GF).
* Lamington: Yellow Cake dipped in chocolate and shredded coconut.
Beverages:
* Coopers Brewery Original Pale Ale
* Robert Oatley McLaren Vale Shiraz
* Hope Estate “Wollombi Brook” Semillon, Hunter Valley
Belgium 2017 Menu
Food:
* Belgian Waffle with Berry Compote and Whipped Cream
* Beer-braised Beef served with Smoked Gouda Mashed Potatoes
* Belgian Waffle with Warm Chocolate Ganache and Whipped Cream.
Beverages:
* Hoegaarden Witbier
* Leffe Blonde Belgian Pale Ale
* Stella Artois Hard Cidre
* Chilled Coffee featuring Godiva Chocolate Liqueur
Brazil 2017 Menu
Food:
* Escondidinho de Carne – “Little Hidden One”: Layered Meat Pie with Mashed Yucca (GF)
* Crispy Pork Belly with Black Beans, Tomato and Onions (GF).
* Pão de Queijo: Brazilian Cheese Bread (GF)
Beverages:
* M.I.A Beer Company Barbosa Black Beer, Doral, FL.
* Lidio Carraro Chardonnay
* Frozen Caipirinha featuring LeBlon Cachaça
Brewer’s Collection
Food:
* Lebkuchenherz: Decorated Gingerbread Heart.
Beverages:
* Radeberger Zwickel Pilsner (Unfiltered).
* Hacker-Pschorr Hefe Weisse Naturtrüb.
* Schöfferhofer Hefeweizen Pomegranate Beer.
Canada
Food:
* Canadian Cheddar Cheese Soup served with a pretzel roll.
* “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle-Butter Sauce (GF).
Beverages:
* Moosehead Radler: Lager infused with grapefruit, grape, and lemon juices.
* Neige Premiere “Apple Ice Wine”, Québec.
* Fielding Estate Red Conception, Niagara Peninsula.
Cheese, Studio, Hosted by Boursin Cheese – NEW for 2017!
Food:
* Braised Beef “Stroganoff” with Tiny Egg Noodles, Wild Mushroom, and Boursin Garlic and Fine Herbs Cheese Sauce.
* Savory Caramelized Onion Boursin Garlic and Fine Herbs Cheese Tart with cold Arugula Salad and Aged Balsamic.
* Cheese Trio: Profiterole topped with Boursin Garlic and Fine Herbs Cheese and Orange Apricot Jam, Smoked Salmon Pinwheel and Boursin Shallot and Chive Cheese and Everything Seasoning and Strawberry Macaroon with Boursin Pepper Cheese.
Beverages:
* Leth Steinagrund Gruner Veltiner, Austria.
* Liberated Pinot Noir, California.
Craft Beers
Food:
* Chilled Scotch Egg wrapped in sausage with mustard sauce.
* Zesty Cheeseburger and Cheddar Cheese Macaroni Handwich.
* L’Orange Cotton Candy: A Mixture of Lime and Orange Cotton Candy.
Beverages:
* M.I.A Beer Company 305 Golden Ale, Doral, FL.
* JDub’s Passion Wheat, Sarasota, FL.
* Central 28 Trekkerbier Farmhouse Ale, DeBary, FL.
* Playalinda Brewing Company Blonde Ale, Titusville, FL.
* Florida Beer Company Passport 35 Triple Chocolate Milk Stour, Cape Canaveral, FL.
* Cigar City Guayabera City Pale Ale, Tampa, FL.
* Bright Horizons: Sprite with Multi-flavored Boba Pearls (Non-Alcoholic)
Earth Eats, Inspired by The Chew
Food:
* Ricotta and Zucchini Ravioli with Rustic Tomato Sauce.
* Grilled Beef Skewer with romaine, apricots, and feta cheese.
* Peanut Butter and White Chocolate Mousse with Caramel Drizzle
Beverages:
* Kurt Russell’s Gogi Wines Chardonnay Gogi “Goldie”, California.
* Kurt Russell’s Gogi Wines Pinot Noir, California.
* Redstone Meadery Black Raspberry Mead.
Farm Fresh 2017 Menu
Food:
* Crispy Chicken with Griddled Cornbread and Rey Eye Gravy.
* Roasted Beet Salad with Green Beans, Feta Cheese, Minus 8 Vinaigrette and Toasted Walnuts. (GF)
Beverages:
* Gumption Citrus Freak Hard Cider, Middlebury, VT.
* Woodchuch Raspberry Hard Cider, Middlebury, VT.
* Two Henrys Elderberry Cream Hard Cider, Plant City, FL.
* Florida Orange Groves Mango Mama Wine.
Flavors From Fire – NEW for 2017!
Food:
* Piggy Wings: Roasted Port Wings with Korean BBQ Sauce and Sesame Seeds.
* Smoked Corned Beef with Warm Crispy Potatoes, Pickled Onions, and Blonde Ale Beer Fondue featuring BelGioioso Romano and Merica Grans Cheese.
* Sweet pancake with Spicy Chipotle Chicken Sausage, Onion Jam, and Maple Butter Syrup.
* Chocolate Picante: Dark Chocolate Mousse with cayenne pepper, chili powder and raspberry dust.
Beverages:
* Orlando Brewery Smokin’ Blackwater Porter.
* Ravenswood Zinfandel, Napa Valley.
* Swine Brine featuring Evan Williams Bourbon.
France 2017 Menu
Food:
* Moelleux au Fromage de Chèvre et Epinards: Warm Goat Cheese Pudding with Spinach (GF).
* Croissant aux Escargots: Escargot Croissant with Garlic and Paisley.
* Boeuf Bourguignon, Puree de Pommes de Terre: Cabernet Sauvignon Braised Beef with Mashed Potatoes.
* Crème Brûlé à la Confiture de Framboises: Crème Brûlé with Housemade Raspberry Jam (GF)
Beverages:
* La Passion Martini Slush: Vodka Grey, Goose le Citron, Cranberry and Passion Fruit Juice.
* Chardonnay, Bouchard Ainé & Fils.
* Château les Graves de Barrau: Merlot and Cabernet Blend, Bordeaux.
* St-Germain Sparkeling Kir: Sparkling Wine and St-Germain Elderflower liqueur.
* Kronenbourg Blanc 1664 Pale Lager.
Germany 2017 Menu
Food:
* Schinkennudeln: Pasta Gratin with Ham and Cheese.
* Roast Bratwurst in a Pretzel Roll.
* Apple Strudel and Vanilla Sauce
* Lebkuchenherz: Decorated Gingerbread Heart
Beverages
* Radeberg Zwickel Pilsner (Unfiltered)
* Selbach Bernkasteler Kurfürslay Riesling Kabinett, Mosel.
* Dr. Heyden Oppenheimer Sacträger Riesling Spätlese, Rheinhessen.
* Selbach Riesling Classic Dry, Mosel.
Greece
Food:
* Loaded Greek “Nachos”: Pita Chips, Meatless Sausage Crumbles, and Vegan Tzatziki.
* Taste of Greece: Stuffed Grape Leaves with Lemon Dill Sauce, Grilled Octopus and Feta Cheese Dip with Warm Pita.
* Spanakopita
* Bougatsa: Warm Phyllo Dough Strudel with Sweet Vanilla Custard, Lemon Honey Syrup and Cinnamon.
Beverages:
* Domaine Skouras Moscofilero, Peloponnese.
* Domaine Signals Assyrtiko, Santorini.
* Argyros Atlantis Red Blend, Santorini.
Hawai’i
Food:
* Kalua Pork Slider with Sweet and Sour DOLE Pineapple Chutney and Spicy Mayonnaise.
* Grilled Tuna Tataki with Seaweed Salad and Pickled Cucumbers and Wasabi Cream.
* Teriyaki-glazed SPAM Hash with Potatoes, Peppers and Onions and Spicy Mayonnaise.
* Passion Fruit Cheesecake with Toasted Macadamia Nuts.
Beverages:
* Maui Brewing Company Bikini Blonde Lager.
* Florida Orange Groves Sparkling Pineapple Wine.
* Mai Tai Featuring Sammy’s Beach Bar Rum.
Hops and Barley 2017 Menu
Food:
* New England Lobster Roll.
* Smoked Beef Brisket and Pimento Cheese served on Griddled Garlic Toast.
* Freshly Baked Carrot Cake and Cream Cheese Icing.
Beverages:
* New Belgium Brewing Fat Tire White Ale, Fort Collins, CO.
* Anchor Brewing Liberty Ale, San Francisco, CA.
* Orange Blossom Brewing Foxtail Cold Brew Coffee Polsner, Orlando, FL.
* Mer Soleil Reserve Chardonnay, Santa Lucia Highlands.
* Atalon Pauline’s Cuvée Red Blend, Napa Valley.
India
Food:
* Warm Indian Bread with Pickeled Garlic, Mango Salsa and Coriander Pesto Dips.
* Madras Red Curry with Roasted Cauliflower, Baby Carrots, Chickpeas and Basmati Rice (GF)
* Korma Chicken Cucumber Tomato Salad, Almonds, Cashews and Warm Naan Bread.
* Pistachio Cardamom Bundt Cake with Chocolate Coconut Mousse
Beverages:
* Sula Chenin Blanc, Nashik
* Sula Shiraz, Nashik
* Kingfish Lager
* Mango Lassi (Non-Alcoholic)
Ireland
Food:
* Roasted Irish Sausage with colcannon Potatoes and Onion Gravy.
* Warm Irish Cheddar Cheese and Stout Dip with Irish Brown Bread.
* Warm Chocolate Pudding with Irish Cream Liqueur Custard.
Beverages:
* Bunratty Meade Honey Wine.
* Guinness Blonde American Lager.
* Twinings Pumpkin Chai Tea Frozen Cocktail with Caramel Vodka.
* Twinings Pumpkin Chai Tea and Caramel Shake (Non-Alcoholic)
Islands of the Caribbean
Food:
* Jamaican Beef Patty with Mango Salsa.
* Mojo Pork with Black Beans, Cilantro Rice, and Pickled Red Onions (GF).
* Quesito: Puff Pastry with Sweetened Cream Cheese and Guava Sauce.
Beverages:
* Carib Lager.
* Caribbean White Sangria.
* Frozen Mojito.
Italy
Food:
* Crispy Calamari with Spicy Pomodoro Sauce.
* Costoletta di Agnello alla Marchigiana: Braised T-Bone Lamb Chops and Potatoes with Vidalia Onions, Thyme, Bay Leaf and Lamb Jus.
* Absolut Penne: Vodka Sauce with Shrimp.
* Cannoli al Cioccolato: Chocolate-covered Cannoli filled with Sweet Ricotta, Chocolate and Candied Fruit.
Beverages:
* Pinot Grigio
* Chianti
* Prosecco
* Corbinello
* Moscato
* Frozen Margarita with Limoncello and Tequila
* Moretti Lager Beer
* Moretti La Rossa Double Malt Beer
Japan 2017 Menu
Food:
* Wasabi Shumai Steamed Pork Dumplings.
* Salmon BLT Sushi Roll.
* Teriyaki Ginger Pork.
Beverages:
* Pom Pineapple Sake Cocktail.
* Kara Tamba Terekuchi Dry Sake.
* Yukikage “Snow Shadow” Junmai Sake.
* Sapporo Lager
Light Lab – NEW for 2017!
Beverages:
* T=CC2: Vanilla Tonic Water and Cotton Candy (Non-Alcoholic).
* RGB: Citrus Apple Freeze (Non-Alcoholic).
* Bleu Spectrum: Blanc de Bleu Cuvée Mousseux with Boba Pearls.
* Founders Brewing Company Green Zebra Watermelon Gose Ale, Grand Rapids, MI.
* Elysian Brewing Space Dust IPA, Seattle, WA.
* Blue Point Brewing Company Hoptical Illusion IPA, Patchogue, NY.
* Sixpoint Brewery Mad Scientist Radian Flux, Brooklyn, NY.
* Playalinda Brewing Company Robonaut Red Ale, Titusville, FL.
* Left Hand Brewing Company Polestar Pilsner, Longmont, Colorado.
Mexico
Food:
* Rib Eye Taco: Marinated Rib Eye, Roasted Chipotle Sauce and Grilled Scallions on a Corn Tortilla.
* Tequila Chipotle Shrimp: Served on a Black Bean Huarache garnished with Red and Green Cabbage, Queso Fresco and Crema Mexicana.
* Cajeta Mousse served with Cajeta Sauce and White Chocolate Flakes.
Beverages:
* Prickly Pear Margarita.
* Classic Pomegranate Margarita.
* Mexican-style Sangria.
* Pacifico Lager with Floater.
Morocco
Food:
* Kefta Pocket: Seasoned Ground Beef in a Pita Pocket.
* Spicy Hummus Fries with Cucumber, Tomato, Onions and Tzatziki Sauce.
* Chocolate Baklava: Rolled Phyllo Dough with Toasted Almonds and Dark Chocolate Sauce.
Beverages:
* Moroccan Sangria
* Casa Pale Lager
* Les Trois Domaines Guerrouane White Wine, Meknes.
* Mimosa Royale: Sparkling Wine and Orange Juice topped with Orange Liqueur.
New Zealand
Food:
* Lamb Meatball with Spicy Tomato Chutney.
* Steamed Green Lip Muscles with Garlic Butter and Toasted Breadcrumbs.
* Seared Venison Loin with Wild Mushroom Marsala Sauce and Kumara Purée.
Beverages:
* Kim Crawford Sauvignon Blanc, Marlborough.
* Nobilo Icon Pinot Noir, Marlborough.
* Frozen Wine Cocktail Featuring Kim Crawford Sauvignon Blanc.
Patagonia
Food:
* Beef Empanada.
* Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée (GF).
Beverages:
* Verum Pinot Noir, Rio Negro.
* Bodega Noemia de Patagonia “A Lisa” Malbec, Rio Negro.
Scotland 2017 Menu
Food:
* Traditional Scottish Lamb Stew with Neeps and Tatties.
* Fresh Potato Pancake with Scottish Smoked Salmon and Herbed Sour Cream.
* The Tipsy Laird: Whiskey-soaked Cake with Lemon Cream and Toasted Oats.
Beverages:
* Citrus Thistle featuring Hendrick’s Gin.
* Belhaven Brewery Scottish Ale.
Spain
Food:
* Charcuterie in a Cone with a selection of Spanish Meats, Cheeses, Olives and an Herb Vinaigrette.
* Traditional Spanish Paella with Shrimp, Mussels, Chicken and Crispy Chorizo (GF)
* Sweet Olive Oil Cake with Powdered Sugar and Lemon Curd.
Beverages:
* Rafael Palacios Bolo Modelo, Valdeorras.
* Bodegas y Viñedos Artazu Garnacha Rosado, Navarra.
* Casa Castillo Monastrell, Jumilla
Thailand
Food:
* Marinated Chicken with Peanut Sauce and Stir-fried Vegetables.
* Seared Shrimp and Scallop Cake with Cold Noodle Salad.
* Red Hot Spicy Thai Curry Beef and Steamed Rice.
Beverages:
* Helfrich Gewürztraminer, Alsace.
* Singha Lager.
The Wine and Dine Studio
Food:
* Pulled Duck Confit with Cannellini Bean Ragoût and Zinfandel Reduction.
* Seared Scallops, Truffled Celery Root Purée, Brussell Sprouts, and Wild Mushrooms featuring Melissa’s Produce.
* Trio of Artisan Cheese.
- Fromager Affirois de Excellence served with toasted Baguette.
- Point Reyes Original Blue served with Apricot Jam.
- Point Reyes Toma served with Honey.
* Artist Palette of Cheese and Wine: Trio of Artisan Cheese paired with Round Pond Estate Sauvignon Blanc, St. Francis Chardonnay, and Recuedo Malbec.
Beverages:
* Round Pond Estate Sauvignon Blanc, Rutherford.
* St. Francis Chardonnay, Sonomal County.
* Recuedo Malbec, Argentina.
* Meiomi Rosé, California.
Additional Festival Locations:
Block & Hans
Beverages:
* Mmmhops Pale Ale, Tulsa, OK.
* Frozen Spiked Tea with Orlando Orange Vodka.
* McKenzie’s Seasonal Reserve Hard Cider, West Seneca, NY.
* Honor Warrior IPA< Chantilly, VA.
* JDub’s Bell Cow Porter, Sarasota, FL.
* Kentucky Bourbon Barrel Ale, Lexington , KY.
* Victory Golden Monkey, Downingtown, PA.
* Killer Whale Cream Ale, Jacksonville, FL.
Fife & Drum
Beverages:
* Hanson Brother’s Festive Ale Saison, Tulsa, OK.
Intermissions Café
Food:
* Asian Chicken Salad with Noodles. * Hummus with Carrots and Celery.
* Southwest Chicken Wrap. * Fruit and Cheese Plate.
* Tuna Salad with a Croissant. * Fruit and Cheese Plate.
* Vegetable Wrap. * Assorted Blue Diamond Almond Packs.
* Duda Farms Celery Snackers. * Key Lime Pie.
* Brownie.
Refreshment Cool Post
Food:
* Spicy Hot Dog with Kimchi and Mustard Sauce.
Beverages:
* Bain’s Cape Mountain Whisky & Frozen Coke.
Refreshment Port
Food:
* Croissant Doughnut with Cinnamon and Sugar.
* Fried Chicken Breast Nuggets with DOLE Pineapple Sweet and Sour Sauce.
* Pineapple DOLE Whip Soft-Serve Ice Cream.
Beverages:
* Pineapple DOLE Whip Soft-Serve Ice Cream with Bacardi Coconut Rum.
* Dragon Berry Refresher featuring Bacardi Dragon Berry Rum.
The Chocolate Experience: From Bean to the Bar
Beverages:
* Banfi Rosa Regale, Piedmont.
* Ghirardelli Drinking Chocolate.
* Lasseter Chemin de Fer.
There is truly something for everyone. If you are ready to start mapping out your 2017 Food and Wine trip contact 101 Dream Vacations to get you started.